Directions

1. In a large mixing bowl combine flour,sugar,salt and yeast. Now add water little by little and start to combine the dough, it should end up like a soft sticky dough. It is very important to get a sticky dough, add a little more water if required. TIP-We use room temperature water in this recipe, which will take a little long to proof, and will eventually give better flavor to the Garlic bread.
2. Now on your kitchen surface pour a tablespoon olive oil and pop the dough over. Tip- Olive oil will help in kneading and will improve the flavor and the best part is adding the oil will keep the kneading surface tidy. Kneading technique- Use the palm of your hand to stretch the dough forward and use your fingers to bring the dough back towards you. Turn the dough vertical and repeat the folding. Keep kneading until you get a soft,springy elastic dough, It will take about 10 -20 minutes. Shape the kneaded dough into a ball and let it rest in a bowl which is greased with little olive oil. Do not forget to cover, and keep it in a warm place for about 1-2 hours, Or until the dough is double in size.
3. You can make the dough a day before the bake, just keep the kneaded dough in the fridge for cold fermentation. Once your dough is well risen, punch the dough and knock off all the air. Take the dough out from the bowl on to the kitchen surface and add the crushed garlic cloves and oregano seasoning. Knead a little more to mix well. Preheat your oven at 180*C and rub some butter on a baking sheet. keep aside. Sprinkle some corn meal on your kitchen surface ( if you can not find corn meal, you can substitute with semolina ( suji).
4. Now with the help of your fingers flatten the dough to form a circular shape just like a pizza crust. Make sure its not very thin. Now lift the one end to meet the other forming a semi circle.Seal the ends with your fingers gently. Remove the excess corn meal from both the sides and transfer on the baking tray Cut the dough into sticks using a sharp knife, Do not have very deep cuts all the way through. Brush it generously with melted butter and sprinkle oregano seasoning on the top. Put the bread in preheated oven for 5 -7 minutes at 180*C, and then for five more minutes at 220*C. Till the crust become slightly golden brown. Serve hot with creamy cheesy dip.